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Sunday, August 28, 2016

Zucchini—A Favorite Summertime Vegetable! By Raine English

Zucchini
is one of my favorite vegetables, and there are lots of ways to serve it. Below
is a quick and easy recipe that I love.

Parmesan Zucchini
Chips

4
Servings

2
medium zucchini

1
tbsp olive oil

¼
cup freshly grated Parmesan

¼
cup plain dry bread crumbs

1/8
tsp salt

Freshly
ground black pepper

Preheat
oven to 450 degrees. Coat a baking sheet very lightly with olive oil. Cut the
zucchini into ¼ inch thick slices. In a bowl, toss the zucchini with some oil.
In another bowl, combine Parmesan, bread crumbs, salt, and a little pepper. Dip
each slice into the mixture, coating both sides, then place on baking sheet.
Bake 25 – 30 minutes, or until browned. Serve right away.

What
are some of your favorite zucchini recipes?

~*~

USA Today bestselling
author Raine English writes sweet small-town contemporary romance, along with
steamier paranormal and Gothic romantic suspense. She’s a Daphne du Maurier
Award winner and a Golden Heart finalist. Too Good to Believe, book three in her
sweet series, Love Always, is available now. It features three childhood
friends who encounter a lot more than anticipated while searching for love. To
receive information on all her new releases, you can sign up for her
newsletter, visit her website, like her on Facebook, and follow her on Twitter.

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Grate zucchini and squeeze out liquid. Stir in two teaspoons salt, and let drain for 15 to 20 minutes. Heat oil in skillet and saute onion until translucent. Add garlic and saute until fragrant. Add zucchini and saute 1 to 2 minutes. Add the cheese and stir until combined.